Vegetarian White Gravy
Classic peppered white gravy--perfect for biscuits, potatoes and dipping. Peppery and slightly spicy. Vegetarian. This recipe makes approximately 2.5 cups of gravy.
Servings 2 cups
Calories 85kcal
Ingredients
Dry Mixture:
- 3 tbsp all purpose flour
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/8 tsp dried sage
- 1/8 tsp red pepper flakes
- pinch garlic powder (optional)
Cold/Fresh Ingredients:
- 2 cups milk
- 2 tbsp unsalted butter
Instructions
- Mix all dry ingredients together in a small bowl. Set aside.
- Melt butter in saucepan/skillet on medium. Whisk in flour mixture to form the roux.
- Immediately add in the milk and whisk to break up any clumps. Gently whisk continuously until gravy thickens (about 6-8 minutes).
- *if gravy is too thick, add in a little milk--if it's too thin, add in a little flour. Gravy will thicken upon standing and a skin will form. Leave on simmer/low and stir occasionally to prevent skin from developing, if you prefer.
Notes
Refrigerate any leftovers in an airtight container for up to 3 days.
- This gravy reheats well on the stove top on low--can add milk if needed to thin. Can also be reheated in microwave in smaller amounts.
- Any milk will work (we used whole milk but 2% would also be good). With whole milk, 1/3 cup servings have approximately 85 calories.
- Make this vegan by using almond milk or your favorite alternative milk and vegan butter.
- If using salted butter, omit half the salt.
- We use between 1/2 tsp and 1 full tsp black pepper, depending on the day. Begin with the lower amount and add more pepper if you like!
- If you like more garlic flavor, you can go up to 1/8 tsp (this depends on the strength of your garlic powder and what you personally like)
- The roux will appear dark due to the pepper but do not let it brown--add the milk immediately.
Nutrition
Calories: 85kcal